Olive Garden Pasta Fagioli
This Olive Garden Pasta Fagioli recipe will have you feeling like you just walked into the garden of olives! It's like an Italian version of chili with sausage, carrots, onion, celery, tomatoes, beans and so much more! It's a perfect copycat recipe and tastes exactly like the real thing. It's my favorite soup to make!
Equipment
Ingredients
- 1 lb italian sausage
- 1.5 cup onion 1 medium, diced
- 1 large carrot julienned
- 3 stalks celery diced
- 1 Tbsp garlic minced
- 28 oz diced tomatoes
- 15 oz red kidney beans with liquid
- 15 oz great northern beans with liquid
- 15 oz tomato sauce
- 1.5 cups V8 juice
- 1 tbsp vinegar
- 1 tbsp salt
- 1 tbsp oregano
- 1 tbsp basil
- 1 tsp pepper
- 1 tsp thyme
- 1/2 pound ditali pasta aka ditalini
- 2 cups water
Instructions
- In a Dutch Oven, brown sausage for five minutes over medium-high heat until it's cooked about 1/2 way through.1 lb italian sausage
- Add onion, carrot, celery and garlic and saute for 5 minutes.1.5 cup onion, 1 large carrot, 3 stalks celery, 1 Tbsp garlic
- Add remaining ingredients except pasta and water and simmer at low - medium heat for 1 hour.28 oz diced tomatoes, 15 oz red kidney beans with liquid, 15 oz great northern beans with liquid, 15 oz tomato sauce, 1.5 cups V8 juice, 1 tbsp vinegar, 1 tbsp salt, 1 tbsp oregano, 1 tbsp basil, 1 tsp pepper, 1 tsp thyme
- After about 45 minutes, bring a separate pot of water to boil and cook ditalini pasta according to package directions for al dente (tender but firm). Drain and set aside.1/2 pound ditali pasta
- While pasta is cooking, add 2 cups water to simmering mixture in large pot2 cups water
- Right before serving, add pasta to soup and stir to combine
- Sprinkle with freshly grated Parmesan cheese and serve with breadsticks & salad
Notes
– If you want it to be more of a chili than a soup, don’t add water at end
– Add additional water to leftovers when re-heating to make it soupier vs. chili
– If you know you’re going to have leftovers, reserve pasta and add to top before refrigerating and do not stir in. This will keep the pasta from absorbing all the liquid and getting mushy.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cupCalories: 196kcalCarbohydrates: 0.4gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 43mgSodium: 414mgPotassium: 143mgVitamin C: 1mgCalcium: 10mgIron: 1mg
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